Cooking, All things food, Recipes and more
From sweet treats to healthy salads, I make food vibrant, tasty, healthy and packed full of goodness.
If we eat with our eyes, then food should look colourful and fresh. And ‘oh so’ tempting to delve into.
But most of all, quick, easy and using what we have in the cupboards.
Like this harissa hot salad
Feeds 4-6 depending on how hungry the mouths your feeding are.
Roast 1/2 aubergine, a courgette, red pepper, 3x onion with some oil and harissa paste. Roast for 30mins 180 C
Add a tin of chickpeas, a hand full of cherry tomato’s, and dried apricots cut into small pieces. mix with the roasted veg and spice mix and oil. Roast for 8mins
Add quinoa, kale, blanched green beans,
Chop 3 cloves of roasted garlic and 8 sundried tomato into a paste. Mix well with the tray of veg and quinoa.
Season with salt and pepper to taste.
Serve with Leafy Green salad, slaw and hummus
I have made some elderflower cordial from our hedgerow elder bushes. Picked with the morning dew. The smell was amazing as I walked the dog. So warm so early in the day.
I then rinsed and and left to steep in boiling sugar water. Hopefully it will be a beautiful taste of summer whenever I drink it.
I see elderflower everywhere in the early summer months.
The smell is literally how I would describe summer.
And the cordial is the easiest to make. But remember to keep it in the fridge and drink within 2 weeks. It has no preservative in to keep it fresh. Better still put it into ice cube trays to add into water as wanted and then it will last for months. You can even add it to your G&T!
Maybe try taking it to the next level and make elderflower Champaign
I use a BBC food recipe and left out the citric acid as I didn’t have any.
Give it a go. Get foraging.
And embrace summer
We are all feeling the penny pinch right now. With the cost of living rising steeply.
I heard on the radio that people are starting to miss meals as times are getting more expensive as a way of saving money.
A nutritious healthy meal shouldn’t be expensive. We shouldn’t have to think we need to miss meals to save money.
This really easy soup recipe will give you vegies plus protein and its the most affordable. It freezes if you want to bulk make or keeps in the fridge for 3 days. It’s perfect as a hearty lunch or eaten with some crusty bread for a more filling meal.
I used yellow split peas as I love the flavour and had some to use up but you can use any pulse. If you want to make it quicker then add tinned beans. Chickpeas or butter beans would work amazing. I also soaked mine over night. If you don’t have time then use red lentils or again the tinned beans. They cost about 30p a can.
Fry 2 white onions with some oil and salt to prevent burning. Onions are fantastic prebiotic so keeps your gut super healthy too.
Add 2 tins of tomato and 2 tins filled with water.
Bring to the boil and add your soaked beans or tinned beans.
Season to taste. I used a veg stock cube, loads of pepper, 1/2 tsp or mixed herb, paprika, cumin and coriander powder and a pinch of chilli powder. You could add which ever spices you like or none. Smoked paprika would work great here.
Bring to the boil and cook until pulses are cooked. 5-10mims for tinned but longer for the split peas.
Add shredded spinach, kale or spring greens if you want some greens. Cabbage is the cheapest green and just as good for you as spinach and kale. Did you know you get nearly the same amount of iron from a cabbage as you do kale! just shred finely and cook for 3-5 mins.
Serve and enjoy.
It works out to just over £2 for a massive pot. It would easily do 5 meals
And I promise its sooo tasty. And so affordable.
Don’t miss meals.
Cook health and nutritious 🌱
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